This beer bread recipe is truly one of the easiest loaves you can make! Just 6 simple ingredients and 10 minutes of prep time and you’ve got a hearty loaf with a golden crust, tender crumb, and rich flavour.

Two slices cut from loaf of vegan beer bread.

We usually think of quick breads as sweet recipes like my vegan banana bread or lemon blueberry bread, but this beer bread recipe proves that quick bread can go savoury too! I love whipping up this rustic loaf when I want something to go with vegan chili or taco soup and I don’t have time for kneading and waiting for dough to rise. Thanks to the beer, the flavour is still yeasty even without the bread yeast! After baking, it gets a thick golden crust, while the inside is moist and tender. Just fabulous!

Why This Beer Bread Belongs in Your Recipe Box

This easy beer bread comes together with just a handful of pantry staples and a bottle of beer. Although I love it as a side for soups and stews, it’s equally delicious with a smear of vegan butter!

  • No yeast, no kneading. Which means NO FUSS! The beer and baking powder do all the work, which means prep time is just 10 minutes.
  • Ready in under an hour. This is truly the perfect loaf to whip up for a weeknight meal.
  • Crispy, golden crust. I think the crust on beer bread is my very favourite part. It’s craggy and thick, beautifully golden, and crisp thanks to a drizzle of oil or butter before baking.
Ingredients for beer bread recipe with labels.

Notes on Ingredients

Here’s the simple list of ingredients you’ll need for this beer bread recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • All-purpose flour – A 1:1 gluten-free flour can be substituted, although the texture of the bread won’t be quite the same.
  • Sugar – Beer bread is subtly sweet, bringing balance to the hops.
  • Baking powder 
  • Salt 
  • Beer – You can use any kind you like! Just make sure it’s at room temperature. Be sure to check that your beer is vegan.
  • Olive oil or melted vegan butter – I love using this homemade vegan butter.

How to Make Vegan Beer Bread

Below you’ll find step-by-step photos to show you the process of making this recipe.

Dry ingredients in mixing bowl with wooden spoon.
Mix the dry ingredients.
Wooden spoon stirring batter for beer bread.
Stir in the beer.
  • Prepare. Preheat your oven to 375°F and grease a loaf pan or line it with parchment paper.
  • Mix the dry ingredients. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  • Add the beer. Pour in the beer and stir gently until a thick, shaggy batter forms.
Beer bread batter in pan topped with melted butter.
Transfer batter to pan and add butter or oil.
Pan of beer bread with golden crust.
Bake and cool.
  • Transfer to the pan. Spoon the batter into the prepared loaf pan and spread it evenly. Drizzle olive oil or melted butter over the top.
  • Bake. Bake for 45 to 50 minutes, or until the top is golden and a toothpick comes out clean.
  • Cool and serve. Let the loaf cool for 10 minutes, then transfer to a wire rack. You can serve beer bread warm or at room temperature.

Beer Bread Recipe Mix-Ins

The thing I love about beer bread is that you can easily add some mix-ins to jazz things up! Here are a few of my favourite additions.

  • Vegan cheese. You can add shreds for more even cheesiness or cubes for pockets of melty goodness.
  • Herbs. Chives are especially tasty here, but any herbs you like will work.
  • Roasted garlic. Make oven-roasted garlic or air fryer garlic, carefully remove the cloves to keep them whole, and fold them into the batter.
  • Everything bagel seasoning. Fold this in or add it to the top. Or do both!
Loaf of beer bread with two slices cut.

Serving Suggestions

Serve this beer bread recipe warm with butter, a drizzle of maple syrup, or jam. I also love pairing it with recipes like vegan pumpkin chili and loaded potato soup!

Proper Storage

  • Storage: Wrap the cooled loaf tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Freezing: Freeze beer bread in an airtight container for up to 2 months. Let it thaw at room temperature before serving.
Slices of beer bread, with one topped with vegan butter.

More Vegan Bread Recipes

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Two slices cut from loaf of beer bread.

Vegan Beer Bread Recipe

Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This easy beer bread recipe is soft, moist and baked with a crisp golden crust. It’s a simple no-knead loaf ready to eat in under an hour!
5 (from 1 rating)
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Ingredients

  • 3 cups all-purpose flour, 360g
  • 3 tablespoons sugar, white or brown – 38g
  • 1 tablespoon baking powder, 12g
  • 1 teaspoon salt, 6g
  • 1 bottle beer, room temperature, 12 ounces/355mL
  • 3 tablespoons olive oil or melted vegan butter, 45mL

Instructions 

  • Preheat the oven to 375°F (190°C). Lightly grease a standard loaf pan (9 x 5 inches / 23 x 13 centimeters) or line it with parchment paper.
  • In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined.
  • Slowly pour the beer into the dry ingredients. Stir gently with a spatula or wooden spoon just until a thick, shaggy batter forms. Do not overmix; the batter should look rough.
  • Spoon the batter into the prepared loaf pan and spread it evenly.
  • Drizzle the olive oil or melted vegan butter evenly over the top of the batter. This creates a crisp, golden crust.
  • Bake for 45–50 minutes, until the top is deeply golden and a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Notes

  • Beer choice: A mild lager or pale ale gives a neutral flavor; darker beers add deeper, slightly bitter notes.
  • Savory version: Reduce sugar to 1 tablespoon and add herbs, garlic powder, or vegan cheese alternatives.
  • Storage: Store wrapped at room temperature for up to 2 days, or freeze sliced for longer storage.
Calories: 252kcal, Carbohydrates: 42g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 452mg, Potassium: 64mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1IU, Calcium: 97mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breads
Author: Jessica Hylton